Process to produce a microbiologically stable cheese

Abstract

The invention relates to a process to produce a fresh cheese said process comprising the step of adding natamycin, characterized in that at least part of the natamycin is added to milk before curd formation. Adding natamycin before curd formation results in a cheese wherein the natamycin is distributed throughout the cheese, without substantial loss of natamycin.

1 . Process to produce a fresh cheese, said process comprising adding natamycin, wherein at least part of the natamycin is added to milk before curd formation. 
     
     
         2 . Process according to  claim 1  wherein the cheese is a microbiologically stable cheese. 
     
     
         3 . Process according to  claim 1  wherein the cheese is a selected from fromage frais, fromage blanc, labneh, curd cheese, farmer cheese, queso fresco, quark, queso blanco, paneer, fresh goat's milk chèvre, Petit Suisse, cottage cheese, mascarpone, mozzarella, and buffalo cheese. 
     
     
         4 . Process according to  claim 1  wherein the natamycin is added to the milk prior to adding a rennet or acid. 
     
     
         5 . Process according to  claim 1 , wherein the natamycin is added to the milk together with a rennet or acid. 
     
     
         6 . Process according to  claim 1  wherein the natamycin is added as a suspension. 
     
     
         7 . Process according to  claim 6  wherein the natamycin is crystalline. 
     
     
         8 . Process according to  claim 7  wherein the crystalline natamycin comprises needle-shaped crystals. 
     
     
         9 . Process according to any claim lone of  claim 1  wherein the amount of natamycin added before curd formation is such that the final amount on the curd is between 0.25 and 25 ppm, optionally between 0.5 and 10 ppm, optionally between 1 and 5 ppm, based on the weight of the milk. 
     
     
         10 . Fresh cheese obtainable by the process according to  claim 1 . 
     
     
         11 . Process to produce a curd, said process comprising adding natamycin, wherein at least part of the natamycin is added to milk before curd formation. 
     
     
         12 . Curd obtainable by the process according to  claim 11 . 
     
     
         13 . Composition comprising a rennet and natamycin. 
     
     
         14 . A method for producing fresh cheese comprising using the composition of  claim 13  in the production of said fresh cheese.